Cite
HARVARD Citation
Li, Y. et al. (2023). Characterization of oyster water-soluble protein-EGCG conjugate and its antioxidant effects on linolic acid in emulsion system. Food bioscience. p. . [Online].
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Li, Y. et al. (2023). Characterization of oyster water-soluble protein-EGCG conjugate and its antioxidant effects on linolic acid in emulsion system. Food bioscience. p. . [Online].